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Andreone A, Kozono ML, Schenk M, Guerrero S. A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3013-3026. [PMID: 38053417 DOI: 10.1002/jsfa.13193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/17/2023] [Accepted: 12/06/2023] [Indexed: 12/07/2023]
Abstract
BACKGROUND Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. RESULTS For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. CONCLUSION The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Antonella Andreone
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María Luz Kozono
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Marcela Schenk
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Sandra Guerrero
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
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Shin M, Na G, Kang JW, Kang DH. Application of combined treatment of peracetic acid and ultraviolet-C for inactivating pathogens in water and on surface of apples. Int J Food Microbiol 2024; 411:110519. [PMID: 38101190 DOI: 10.1016/j.ijfoodmicro.2023.110519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 11/06/2023] [Accepted: 12/05/2023] [Indexed: 12/17/2023]
Abstract
In this study, a combined treatment of peracetic acid (PAA) and 280 nm Ultraviolet-C (UVC) - Light emitting diode (LED) was applied for inactivating foodborne pathogens in water and apples. The combined treatment of PAA (50 ppm) and UVC-LED showed synergistic inactivation effects against Escherichia coli O157:H7 and Listeria monocytogenes in water. In mechanism analysis, PAA/UVC-LED treatment induced more lipid peroxidation, intracellular ROS, membrane, and DNA damage than a single treatment. Among them, membrane damage was the main synergistic inactivation mechanism of combination treatment. Cell rupture and shrink of both pathogens after PAA/UVC-LED treatment were also identified through scanning electron microscope (SEM) analysis. To examine inactivation of pathogens on the surface of apples by PAA, UVC-LED, and their combined treatment, a washing system (WS) was developed and used. Through applying the WS, PAA/UVC-LED treatment effectively inactivated two pathogens in washing solution and on the surface of apples below the detection limit (3.30 log CFU/2000 mL and 2.0 log CFU/apple) within 5 min. In addition, there was no significant difference in color or firmness of apples after PAA/UVC-LED treatment (p > 0.05).
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Affiliation(s)
- Minjung Shin
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Gyumi Na
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Jun-Won Kang
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea.
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A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Res Int 2023; 164:112363. [PMID: 36737951 DOI: 10.1016/j.foodres.2022.112363] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this review, the physiochemical characteristics, species, bioengineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.
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4
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Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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Neokleous I, Tarapata J, Papademas P. Nonthermal turbulent flow
ultraviolet‐C
(
UV‐C
) radiation processing for cheese whey‐brines purification. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ioanna Neokleous
- Department of Agricultural Sciences, Biotechnology and Food Science Cyprus University of Technology Limassol Cyprus
| | - Justyna Tarapata
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury Olsztyn Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science Cyprus University of Technology Limassol Cyprus
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Design and efficiency evaluation of a mid-size serpentine Dean flow UV-C system for the processing of whole milk using computational fluid dynamics and biodosimetry. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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7
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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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Kurup AH, Patras A, Pendyala B, Vergne MJ, Bansode RR. Evaluation of Ultraviolet-Light (UV-A) Emitting Diodes Technology on the Reduction of Spiked Aflatoxin B1 and Aflatoxin M1 in Whole Milk. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02731-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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10
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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11
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Miranda MN, Sampaio MJ, Tavares PB, Silva AMT, Pereira MFR. Aging assessment of microplastics (LDPE, PET and uPVC) under urban environment stressors. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 796:148914. [PMID: 34271374 DOI: 10.1016/j.scitotenv.2021.148914] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/19/2021] [Accepted: 07/05/2021] [Indexed: 05/21/2023]
Abstract
The changes in the chemical structure, surface morphology and crystallinity are reported for three different polymers (LDPE, PET and uPVC) in microplastic form, after being artificially exposed to different aging agents that can affect microplastics in urban environments: ozone, UV-C, and solar radiation. In parallel to the laboratory experiments, the microplastics were exposed to real weathering conditions for three-months in a building rooftop located in the city of Porto (Portugal). By analysing the (virgin and aged) microplastic samples periodically through ATR-FTIR spectroscopy and estimating the Carbonyl Index, it was possible to sketch the aging degree evolution through time and identify the most aggressive agents for each polymer regarding the changes in their chemical structure. SEM and XRD measurements allowed to complement the ATR-FTIR results, giving a more complete picture of the effects of each treatment on each polymer and suggesting that ATR-FTIR measurements are not sufficient to correctly evaluate the aging degree of microplastics. The changes observed in the microplastic particles studied support the theory that microplastics in the environment undergo aging and change their characteristics through time, potentially affecting their behavior and intensifying their impacts.
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Affiliation(s)
- Mariana N Miranda
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - Maria J Sampaio
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - Pedro B Tavares
- Centro de Química - Vila Real (CQVR), Departamento de Química, Escola de Ciências da Vida e do Ambiente, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Adrián M T Silva
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
| | - M Fernando R Pereira
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
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12
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Vashisht P, Pendyala B, Gopisetty VVS, Patras A. Modeling and validation of delivered fluence of a continuous Dean flow pilot scale UV system: monitoring fluence by biodosimetry approach. Food Res Int 2021; 148:110625. [PMID: 34507769 DOI: 10.1016/j.foodres.2021.110625] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/31/2021] [Accepted: 07/19/2021] [Indexed: 11/24/2022]
Abstract
The inactivation of pathogenic microorganisms in water and high transmittance liquid foods has been studied extensively. The efficiency of the process is relatively low for treating opaque liquid foods using traditional UV systems. This study evaluated the ability of UV-C light to inactivate foodborne pathogens in a simulated opaque fluid (6.5 to 17 cm-1) at commercial relevant flow rates (31.70, 63.40, 95.10 gph) using a pilot-scale Dean Flow UV system. In this study, a mathematical model for the prediction of delivered fluence was developed by the biodosimetry method. The results revealed that increased Reduction equivalent fluence (REF) rates were observed with increased flow rates due to additional turbulence. The experimental and calculated REF were well correlated with the UV-C absorption coefficient range of 6.5 to 17 cm-1 indicating efficient mixing in the reactor. REF scaled up linearly at experimental conditions as an inverse function of flow rate and absorption coefficient, and a linear mathematical model (R2 > 0.99, p < 0.05) to predict delivered REF was developed. The model was tested and validated against independent experiments using Salmonella Typhimurium and Bacillus cereus endospores. The predicted and experimental REF values were in close agreement (p > 0.05). It is demonstrated that the developed model can predict the REF, thus microbial inactivation of microbial suspensions in simulated fluid with the absorption coefficient of 6.5-17 cm-1 and flow rates of 31.70-95.10 gph. The pilot system will be field-tested against microorganisms in highly absorbing and scattering fluids.
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Affiliation(s)
- Pranav Vashisht
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Brahmaiah Pendyala
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
| | - Vybhav Vipul Sudhir Gopisetty
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Ankit Patras
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
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13
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Pendyala B, Patras A, Sudhir Gopisetty VV, Sasges M. UV-C inactivation of microorganisms in a highly opaque model fluid using a pilot scale ultra-thin film annular reactor: Validation of delivered dose. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110403] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Rockey NC, Henderson JB, Chin K, Raskin L, Wigginton KR. Predictive Modeling of Virus Inactivation by UV. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:3322-3332. [PMID: 33576611 DOI: 10.1021/acs.est.0c07814] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
UV254 disinfection strategies are commonly applied to inactivate pathogenic viruses in water, food, air, and on surfaces. There is a need for methods that rapidly predict the kinetics of virus inactivation by UV254, particularly for emerging and difficult-to-culture viruses. We conducted a systematic literature review of inactivation rate constants for a wide range of viruses. Using these data and virus characteristics, we developed and evaluated linear and nonlinear models for predicting inactivation rate constants. Multiple linear regressions performed best for predicting the inactivation kinetics of (+) ssRNA and dsDNA viruses, with cross-validated root mean squared relative prediction errors similar to those associated with experimental rate constants. We tested the models by predicting and measuring inactivation rate constants of a (+) ssRNA mouse coronavirus and a dsDNA marine bacteriophage; the predicted rate constants were within 7% and 71% of the experimental rate constants, respectively, indicating that the prediction was more accurate for the (+) ssRNA virus than the dsDNA virus. Finally, we applied our models to predict the UV254 rate constants of several viruses for which high-quality UV254 inactivation data are not available. Our models will be valuable for predicting inactivation kinetics of emerging or difficult-to-culture viruses.
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Affiliation(s)
- Nicole C Rockey
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - James B Henderson
- Consulting for Statistics, Computing and Analytics Research, University of Michigan, Ann Arbor, MI 48109, United States
| | - Kaitlyn Chin
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - Lutgarde Raskin
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
| | - Krista R Wigginton
- Department of Civil & Environmental Engineering, University of Michigan, Ann Arbor, MI 48109, United States
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